We’re somewhere north of Fargo, baking under a late-July sun and knee-deep in rolling hills of soy that belong to a farmer who’s been on the forefront of soil building…
By Christina Archer and Stephanie Daniels Our work these days in the Food Lab is primarily organized around the two broad outcomes of agricultural systems that regenerate soil and ecosystem…
CLICK HERE FOR PDF VERSION Media Contact: Ben Harris [email protected] (603) 667-3027 FOR IMMEDIATE RELEASE General Mills, Anheuser-Busch, PepsiCo, Unilever, King Arthur Baking, and others give rise to paradigm-changing…
By Hal Hamilton Joseph Racape is a retired farmer and former advisor to the French Minister for the Environment. As Joseph showed some friends and me around his village and…
The Sustainable Food Lab is a technical partner along with many other organizations in support of the Midwest Row Crop Collaborative (MRCC) Climate Smart Commodities grant proposal. Focusing on row…
By Hal Hamilton I’ve been thinking about the cultural divide between mainstream farmers and those who self-identify as regenerative or organic. As with many other issues, people get stuck…
Inflation is at record levels and food shortages abound due to logistics issues and the war in Ukraine. This is both a difficult time to work on increasing farmer income…
By Elizabeth Reaves & Hal Hamilton Large-scale commodity agriculture functions the way it does for understandable reasons. But that hardly means it needs to remain stuck in the status…
***PLEASE NOTE, WE ARE NOT ACCEPTING ADDITIONAL APPLICATIONS AT THIS TIME*** It’s not often we hire at the Food Lab. We are a small, highly effective team that values collegiality,…
By Elizabeth Reaves and Hal Hamilton Regenerative agriculture – a term covering a broad range of sustainable farming practices, many of them as old as agriculture itself – is…
